Though glazed sweet potatoes are often reserved for the holidays, this Middle Eastern twist using pomegranate juice makes a side dish to be enjoyed anytime of the year.
Ingredients:
- 4 large sweet potatoes
- 1 cup pomegranate juice
- 1/2 cup water
- 3/4 cup brown sugar
- 3 tbsp margarine
- 1/4 tsp salt
Preparation:
Place sweet potatoes in a large cooking pot and cover with water. Bring to a boil. Lower heat to medium and cook 20 minutes or until skin becomes loose and can easily be removed. Remove sweet potatoes from water and allow to cool.
In a medium saucepan, combine pomegranate juice, water, brown sugar, margarine, and salt. Bring to a boil and allow to cook for one minute.
Once sweet potatoes are cool, remove skin and cut into 2" slices. Place in a large baking dish and cover with pomegranate glaze. Bake at 375 degrees for approximately 45 minutes or until tender.
